January 29, 2012

Avocado Chicken Parmesan Recipe

When I was younger, just a mean little kid, my Momma noticed..that I didn't like Avocados. It's true! I didn't like Avocados until I was 22! I was kind of a schmuck as a kid. I am so glad I decided how amazing Avocados are. I like to eat them on most things now that I am a non schmuck adult. I saw this recipe on pinterest and knew I had to give it a try. It was so yummy and even my kids ate it up. The Avocado gave the dish a surprising creaminess that I really liked. Give it a try..I know you'll enjoy it too.

Line a Baking Sheet with Tin Foil and preheat your oven to 400 degrees.Place the Chicken breasts into a zip top baggie and seal it. Using your meat mallet pound the Chicken until it is an even thickness.
Grab 2 shallow dishes and place the Flour on one and the Breadcrumbs on the other. Add the Egg and Milk to a shallow bowl and bet them together.
Dip the Chicken in the Egg mixture covering both sides. Dip the Chicken into the Flour and cover each side lightly making sure to shake off any loose Flour. Then Place the Chicken in the breadcrumbs and press lightly to generously cover.
Put the Chicken on the Foil lined baking sheet and lightly spray the Chicken with oil. Bake for about 8 minutes.
Remove the Chicken from the over and place a heaping TBSP of Marinara sauce over the top and spread it around. Halve and slice the Avocados and place the slices on top of the Chicken. Top with Shredded Cheese.

Place the Chicken back in the over and bake for an additional 5-7 minutes or until the Chicken is fully cooked.
Enjoy!